The Carbon County cook book

Angel Food Cake. 9 eggs (whites only), pinch of salt, 114 cups sugar sifted five times, 1 cup flour sifted five times. Beat whites, fold in the sugar and then the flour. MRS. McGOVNEY. Angel Food Cake. 11 eggs, 1 cup flour, 1144 cups powdered sugar, 1 teaspoon vanilla, 1 teaspoon cream of tartar. Beat whites stiff, add sugar. Sift flour and sugar six times separately. Put cream of tartar in flour, then fold into the whites the flour, then the sugar and flavoring and bake in a medium or slow oven. Mix exerything on a platter in a cool place. Bake in a pan with tube in center without greasing. MRS. BE. H. SANFORD. Angel Food Cake. Whites of 10 eggs, 1 cup sugar, 1 cup flour, 1. level teaspoon cream of tartar, 1 teaspoon vanilla, pinch of salt. Beat the whites of eggs until they are very stiff. Add the sugar, stirring slowly. Sift the flour three times. Use one level cup flour, add cream of tartar and salt. Stir the flour into the eggs and. slowly add vanilla. Bake 45 minutes in a moderate oven. Do not open oven for 15 minutes after putting in cake o~ it will fall. MRS. CHARLES LARSEN. Angel Food Cake. Sift 1 cup of flour, 144 cups sugar and a scant teaspoon cream of tartar five times. Beat whites of 11 eggs, fold in the above ingredients with a wire egg whip. Bake ina slow oven 40 minutes. Flavor to taste. MRS. G. O. HORNER. General Lee’s Cake. Beat yolks of 5 eggs to a cream, with 1 cup sugar during beating, add teaspoon lemon juice and 1 teaspoon grated lemon rind. Then beat 1 cup flour (sifted twice) into cake, then fold in egg whites, beaten to a dry froth. Bake in 3 or 4 thin ‘layers in a moderate oven. Frosting—Beat whites of 2 eggs very light, then add 1 pound powdered sugar.and beat until white and light. Flavor with the rind and juice of 1 orange and 1/4 lemon. | MRS. L. H. DOYLE. Ky a : | ‘ Nougate Cake. 1/4 cup fat, 14 cup butter, 1 cup sugar, 1 cup. sour milk, 2 eggs, 114 cups flour, 4 tablespoons cocoa, 14, teaspoon salt, two-thirds cup raisins, 44 cup nuts, 1 teaspoon soda. Cream shortening and sugar, add beaten egg yolks, add sour milk with soda mixed in well and flour and cocoa mixed, alternately. Last add nuts, raisins and egg whites beaten well, flavor with vanilla, bake in moderate oven 40 to 60 minutes. Bake in loaf. IVA FAUSETT ALLRED. Gold Cake. 14 cup butter, 114 cups sugar, 8 egg yolks beaten light with 1 teaspoon cream of tartar, 1 scant cup milk, 234 cups - flour or more, 14 teaspoon orange or lemon juice, 14 teaspoon soda. Bake slowly. MRS. BELLE JOHNSON. Apple Sauce Cake. 1 tablespoon lard, 1 cup sugar, 2 cups flour, 1 cup sweetened apple sauce, 2 teaspoons soda mixed with the apple sauce, a pinch of salt, 1 cup of raisins, 2 teaspoons powdered cinnamon, 1 teaspoon powdered cloves and a little water if found necessary. This may be made into a loaf or dropped from a teaspoon for cookies. MRS. W. J. ELWOOD, Kenilworth. Potato Cake. 2 cups sugar, 1 cup shortening, two-thirds cup sweet milk 2 cups flour, 2 teaspoons baking powder, 14 teaspoon cinnamon, 1 teaspoon vanilla, two-thirds cup cocoa, 1 cup mashed potatoes, 1 cup walnut meats, 2 eggs. Cream sugar and shorten- - ing, add egg yolks, milk, cinnamon, vanilla, cocoa. mashed potatoes and nuts. Sift flour and add. Bake in moderate oven 45 minutes. KISTY FAUSETT. Apple Cake. 2 cups apple sauce, 1 cup walnuts, 1 cup raisins, 1 cup lard, 1 teaspoon each of cinnamon, cloves and allspice. Cream lard and sugar, add apples, raisins, nuts and spices and flour to make a stiff batter, and lastly add 2 teaspoons of soda dissolved in a little water. MRS. ANNIE McINTIRE.